For the Marinade

Directions

Combine the marinade ingredients in a bowl with the fish fillets. Cover and refrigerate for at least 30 minutes.

Heat the olive oil in a large skillet and saute the fennel for 5 minutes until softened. Add the white wine, lemon juice, and zest, salt and pepper and simmer, stirring occasionally, for 10 minutes or until the fennel is tender and the sauce has thickened.

Cook the fish fillets on an oiled cast-iron grill over medium heat, for about 5 to 7 minutes each side, depending on the thickness of the fillets, or until cooked. Baste with the remaining marinade ingredients while cooking.

To serve, transfer the fennel to a platter, place the fish fillets on top, spoon any remaining sauce from the pan over the fish fillets and serve immediately.

Reviews

Most Helpful

I was short of the required amount of wine (DH drank part of it!) so I used the marinade from the fish for the fennel. We baked our marinated Cod at 375 for 25 minutes and served it with the Fennel. Very good flavor and the lemon zest looked beautiful with the green dill.

The fish portion of this recipe is delicious, but I was disappointed with the fennel, which was much too lemony. I used tilapia, and the marinade gave it a fabulous flavor. Unfortunately, the fennel absorbed so much lemon juice that I couldn't even eat it. I'll try the recipe again using the juice of half a lemon instead of two.